Kiwi Christmas

 

Well, this year ( our 2nd in NZ) we decided to have a quiet kiwi Christmas camping. as it's summer in the southern hemisphere and our long summer holidays.  The big family get together was last year (our first Christmas back for about 9 years) with the whole Singer clan.( My husband's)  A big Christmas meal with all the trimmings.

This year we pared it right down, there is only so much you can take with you when you are camping. With a bbq and some creativity we ate really well.

It was important to us to take the children camping, for them to experience a different style of holiday. They have travelled all over the world, staying at fabulous hotels and villas in France, Italy, Turkey, Egypt, Dubai, USA and the UK, over the past few years.

The children made lots of friends at the camp and just played, making up games and just being kids, they loved it!
We spent the days, reading, walking, swimming and playing board games, precious family time. Priceless!

I decided on keeping it really simple on Christmas day, BBQ butterfly lamb with honey glazed carrots and pan fried potatoes, and mini pavlovas to finish off. Perfect!

Butterfly Lamb
500-750 g (butterflied)
Juice of 1 lemon
Good sprinkling of salt & pepper
1-2 cloves crushed garlic
1 tbl honey
Olive oil, mix it all together
Marinate the lamb with the mixture, and leave refrigerated for a few hours or overnight.
Wrap in a double layer of foil like a parcel and cook on the BBQ for about 40 min, let it rest for 10 min and carve.

The meat was so beautiful and tender. I served it with pan fried potatoes, I par boiled 6 potatoes and cut them into wedges, and then shallow fried them in a little oil. For the carrots, I boiled them for 5-7 min and then drained them, added a tsp of honey and put them back on the heat for a couple of min. You can serve with gravy, ( I forgot to bring some, so served it with tamarillo chutney instead!)
For the mini pavs ( store bought) with some whipped cream and fresh strawberries and blueberries. Perfect camping Christmas lunch.

Enjoy!

Happy holidays, until next year.

Ashia

Gifts from my kitchen

I love giving foodie gifts anytime, whether it is birthdays, religious festivals or weddings. I grew up with food gifts being exchanged at weddings and celebrations. Food celebrates all aspects of life.

People appreciate that you take the time and effort into creating something for them, I love giving, I enjoy the appreciation I get from friends and family when I gift them something that I made.

I decided way back in July that I would make a whole load of my special tamarillo chutney and bottle it to give away in the year. I also set aside a dozen bottles to give away as gifts to those special people who spend everyday teaching and nurturing our children. So I have been busy the last couple of days packaging my gifts and also baking some Christmas shortbread stars. This is my mother in laws shortbread recipe and is so easy to bake, thanks Wendy.

For the shortbread stars

250 g Butter
3/4 Cup icing sugar
1/2 Cup cornflour
2 Cups plain flour
1/4 tsp salt

1. Cream butter and sugar until pale

2. Add cornflour and plain flour and salt, knead well and place in the refrigerator to chill

3. Using half the dough roll out and use a cookie cutter of your choice and cut out the biscuits.

4. Place on baking trays and bake for 20 min in a preheated oven (160)

5. Cool and dust with icing sugar.

Well I hope you have enjoyed reading my blogs so far, I have loved writing them. Merry Christmas and a Happy New Year. I am hoping to blog while we are camping over Christmas.

Enjoy!

Till next time

Ashia

Christmassy Jam Tarts

My mum's jam tarts are the best!, I have memories of eating these when I was growing up in Malawi. They are a perfect alternative to Christmas pudding (if you are not a fan) or just as another dessert over the festive season. They are great as a hot pudding or cold, they keep well for a week in an airtight container.
They make great lunch box treats too.  I have made these using plum jam but, mum always used strawberry, you can use anything you want.

For the base

450g Plain Flour
4 Tbls Self Raising Flour
225g Butter softened
120g Sugar
2 eggs
1 Tsp Vanilla essence

1. Mix the butter and sugar together until pale

2. Add the eggs and vanilla and beat, then add the flours and mix into a soft dough, kneed a little until it is all combined.

3. Roll 3/4 of the dough into a  greased baking tray of your choice, a 25-30 cm tray works well.

4. Spread the jam of your choice on to the dough.

5. Using the remaining dough, roll out into a rectangle and with a sharp knife cut 2 cm wide long strips and lay them over the tart in a cris cross design, covering the whole tray.

6. Place in a pre heated oven @ 180 for 30-35 min, until golden, may need a little more depending on your oven setting.

Cut into slices and dust with icing sugar and serve with cream or ice cream.

Enjoy!

Merry Christmas

Till next time

Ashia

Paneer Curry

Paneer Curry

A lovely aromatic, flavoursome curry.  Made with Paneer which is an Indian cottage cheese, this one  has a tomato and onion base, but I also make a paneer and pea curry which is also divine. I had some friends over for dinner on Friday night  and I cooked  two curries, a meat option and a vegetarian one, it went down a treat.

2 Onions (finely sliced)
1 small peice of ginger grated
3 cloves garlic, crushed
2 Tsp Kitchen King Masala (a blend of aromatic spices availble in any Indian supermerket)
1 Tsp Kasoori methi (optional)
1 Tsp Coriander Powder
1 Sliced Green peppar
1 Tbl Tomato Ketchup
I block of Paneer cheese
1 large serving spoon of oil
1 tin chopped tomato
1 Cup milk
Salt to taste
Chopped fresh coriander to garnish


1. Heat oil in a large wok or lidded frying pan, add sliced onions and fry until soft and transluscent

2.  Add the tin of tomatoes and cook for 6-8 min, then take it off the hear and using a hand blender, blend it to a paste.

3. Return to heat and cook for a further 6-8 min, and then add milk and the sliced  green peppar and all the spices, cook for a further 10 min on a medium heat.

4. Chop up the paneer block into small bite size cubes and add to the curry, cook for a further 10 min.

Serve with Rice or Roti.

Enjoy!

Till next time

Ashia



 

Orange Slice

ORANGE SLICE

Gosh its that time of year already, to me it just doesn't seem like its nearly Christmas, its not dark and cold outside  and the streets are not glistening with twinkling lights, there are no school nativity plays, and the shopping is not the same! But hey its getting warmer, so that's got to be good!

So I thought I had better start baking and getting a few goodies ready, this is a great easy slice to make for Christmas. It keeps well in the fridge for up to a week (if it lasts that long!)

It is a  no bake,  quick and easy old fashioned biscuit base slice. So if you have unexpected guests arriving, its a great treat for afternoon tea. ( I usually double this recipe)


250g Vanilla Wine Biscuits
1/2 Cup Dessicated or shredded Coconut
125g Butter
3 Tbls Condensed Milk
Rind of 1 Orange




1. in a large bowl crush biscuits in a mixer or by hand ( place in a plastic bag and using a rolling pin, crush until biscuits are crumb like)

2. Melt the butter and condensed milk and stir over a low/medium heat until smooth, making sure it does not boil.

3. Add the coconut to the crushed biscuits and the orange rind and mix.

4. Pour the butter milk and mix until all the dry ingredients are combined.

5. Press into a lined 24 cm swiss roll tin and cover and refrigerate until cold.30-40 min


Orange Icing

225g (1 cup) Icing sugar
2-3 Tbl of freshly squeezed orange juice

In a bowl add the icing sugar, warm the juice and pour in to the icing sugar and mix, I tend not to strain the juice, i quite like the orange bits mixed with the icing. Be careful not to make it too runny, the consistency should be of thick cream, you can adjust this by adding more juice or icing sugar.
I decorate with silver cashous, or you can use edible gold dust if you prefer, just to add a chritmassy touch.  I usually keep them in the fridge as the icing stays nice and crunchy.
You can replace the orange with lemons if you prefer.

Prep/cook time 20-30 min



Enjoy!

Till next time

Ashia

Ika Mata

Kia Orana!
It's been a few weeks since I last blogged, winter bugs, school holidays, and then my son's first school camp in NZ.   Now with the children  back into school routine I can get back to doing what I love doing, cooking and writing.
10 days away in the beautiful Pacific island of Rarotonga seems a distant memory ( it was only 3 weeks ago!)
Sunshine, sea and precious time with my family, not to mention a break from cooking. I must admit I did get withdrawal symptoms, but it was lovely not to have to think about the weeks' menu. It was great to try local foods and fresh seafood. One dish that Graham ( hubby) absolutely loved was Ika Mata, a pacific delicacy, beautiful fresh fish marinated in lemon juice and then served in coconut cream. Gorgeous! A really easy starter for a summer dinner party.

Ika Mata
500g of fresh fish ( any white fleshy fish)
1 Cup lemon juice
1 1/2 Cups coconut cream
2-3 Spring onions , chopped
Handful of cherry tomatoes, quartered
1/4 of a telegraph cucumber, chopped
1-2 Cloves crushed garlic
Chilli flakes

1. Cut fish into 1/2 inch cubes, sprinkle with salt and leave for 10 min.

2. Pour lemon juice over the fish to cover and leave in the fridge for at least 2 hours or until the fish is white, can take a little longer depending on the fish.

3. Strain off the juice and squeeze out the moisture gently using a colander or strainer.

4. Add 11/2 cups of coconut cream to the fish.

5. Add the vegetables and garlic and salt and pepper to taste, stir.  Add a a touch of chilli flakes ( optional) and there you have a really delicious and yet simple starter.

Enjoy!

Till next time

Ashia

Tamarillo Fool

An absolute winner! Easily the simplest dessert to make to wow your family and friends.  This is made using tamarillos which are in season at the moment, but coming towards the end. This is gorgeous, combined with orange and honey it makes a light, sweet dessert.  If you are not a fan of tamarillos, you can use rhubarb or raspberries.

I have used small shot glasses for this dessert, as it looks really impressive and perfect for dinner parties with lots of guests so you can have a couple of desserts and people don't feel like they have over eaten yet they have had a taster of something sweet.

8 Tamarillos- halved
100g Brown sugar
Zest and juice of 1 Orange
100mls Fresh Cream
2 Tbl Runny Honey
250 mls Greek Yogurt

1. Scoop the Tamarillo flesh into a small saucepan with sugar, orange zest and juice and bring to the boil, reduce the heat and simmer for 5 min.

2 Remove from heat and strain through a sieve reserving the pulpy flesh.  Return the juice to the pan and simmer for a further 5-8 min or until reduced by half.

3 Mash the tamarillo flesh as much as possible, pour the reduced syrup over the tamarillo flesh and leave aside to cool completely.

4. Whip the cream until soft peaks form. Fold through the yoghurt and honey. Gently swirl the tamarillo mixture, making sure you get a marbled effect, be careful not to over mix.  Spoon the mixture into shot glasses or bowls of your choice. Cover with clingfilm and refrigerate until ready to serve. Divine!

Enjoy!

Till next time

Ashia

Coconut Chicken Curry

Finally... you say,  a curry!  I have quite a few curries up my sleeve, but this one is so easy and yummy anyone can whip it up in no time!

We just celebrated the end of Ramadan, with the festival of Eid ul Fitr.  This marks the end of a month of fasting (from dawn to dusk) every day for 30 days.  Its a time for reflection, it makes us appreciate the abundance in the way we live, what we eat and how we enjoy ourselves.

Our family tradition is that we all get together at my parents' for breakfast and lunch and then go out for an evening meal. We exchange gifts and eat! Loads!!  My mum makes a beautiful Indian sweet dish called 'Burfi" and us girls have a signature treat that we all bring, sadly this year I am here all on my own and family are all in the UK, so it made for a very quiet and rather lonely Eid.

Oh well, today is another day and I thought by cooking up one of my mum's signature dishes I can feel a little more closer to my family.

Coconut Chicken Curry

2 Chicken Breasts (approx 500g0 diced
3 Onions, sliced
1 Tbls Oil
4 Green Chillis
Small bunch of  fresh coriander
1/2 Tin of chopped tomatoes
1 Tsp crushed garlic
1 tsp salt
1/2 Tsp Cumin
1/2 Tsp tumeric
1 Tsp Coriander Powder
250 mls Coconut milk
Fresh grated coconut
Fresh Coriander, chopped

1. In a food processor, or a hand grinder, blend the green chillis and fresh coriander (stalks removed) into a paste.  ( I actually make quite alot of this, you would need to double the quantity  and freeze it and use it as I need it) For this recipe you would need 1-2 tsp and freeze what is left.
2.Cook the onions in a medium saucepan or lidded frying pan, until pale. Then add the chicken, salt, garlic and chilli/coriander mix for about 10 min on medium heat.
3. Then add the rest of the spices and the tomatoes and cook for a further 20 min or until the chicken is cooked through.
4. add the coconut milk and cook on a low heat until everything is combined and heated through.
5. Garnish with fresh grated coconut and coriander and serve with  basmati rice or naan bread.  Simple. Easy. Delicious

Enjoy!
Till next time.
Ashia.

Spinach Squares

This is my mum's recipe and one that always reminds me of home.  It's a savoury treat, perfect as an appetiser or finger food at a dinner party.  Full of great nutrients so a healthy savoury dish that you don't feel guilty eating. This recipe requires Gram Flour, which you can get from any Indian supermarket.  It's made from lentils, its got a distinctive taste and great for people with a  gluten intolerance.   My dad and hubby both love this, and dad has been bugging me for days to put it on my blog!  LOL!! So here it is dad, this one is for you!

Spinach Squares

300-400g Bag of fresh Spinach Leaves
3/4 Cup Gram  Flour
1 tsp Baking powder
2 Tbl Plain Yogurt
3 Tbl Chopped tinned tomatoes
3 Tbl Vegetable oil
1/2  Tsp  Salt
1 Tsp Chilli Powder
1 Tsp Coriander Powder
1/2 Tsp Cumin
1/2 Tsp Tumeric
1-2 Cloves Crushed Garlic
1 Egg
Pepper

1. Pre heat oven to 150 c
2. Wash and finely chop the spinach leaves and drain well
3. In a large bowl, add the chopped spinach, and all the ingredients in the order listed.
4. Combine well using a wooden spoon (or your hands - the Indian way!)
5. Oil a baking tray (I use a 30-32 cm one )
6. Press the mixture on to the tray, about 2 cm thick (pic opposite)
7. Bake for 25-30 min or until golden in colour
8 Leave to cool and then cut into 5 cm squares
9. Serve with a chilli dipping sauce

Optional ; You can lightly  shallow fry them in oil for a crispy texture.

Enjoy!

Till next time

Ashia.

Tamarillo Chutney

Well, here it is the recipe that inspired the name of my blog. And incidently the first chutney I ever made.

In this modern living, making chutneys, jams and preserves are considered, an old fashioned concept, one that our grandmothers (and maybe our mothers indulged in). I guess through the lack of time and the fact that you can conveniently buy all these condiments in your local supermarket or even at your local farmers markets (very trendy to go to these!)

I am not ashamed to say that I, a modern 40 something, love making my own chutneys &  preserves.  With a little time and planning you can put away bottled fruit, jams and chutneys to see you through the year!
The great thing about making chutneys is that once you have prepared the fruit, the cooking time takes the longest, but you can leave it simmering away, and get on with whatever else you do, reading, helping with home work etc.  Once however the chutney is cooked, you bottle straight away in hot jars and seal.  I always save glass jars and also buy new ones to give away as gifts.  Perfect as Christmas presents with some home made shortbread.

Its perfect with hot and cold meats, on some chunky bread with a wedge of cheese, as a dip mixed with sour cream.
Tamarillos are great as a dessert too, best served cooked with some sugar as they can be quite tart.

Tamarillo Chutney



                                                              
2 Dozen Tamarillos 
500g Cooking Apples
1 Kg Brown Onions
1 kg Brown Sugar
30g Salt
1 Tsp Cayenne Pepper
1/2 Tsp Mixed Spice
500mls Cider Vinegar



1. Scald tamarillos in boiling water to remove skins
2. Chop the onions and peel and chop the apples
3. In a large heavy based saucepan add all the ingredients and then the vinegar
4. Bring it to a bubbling boil and then simmer for hour to an hour  and half, stirring occasionally.
5 keep cooking until the the mixture is thick and syrupy, be careful at the end that it doesn't catch the bottom, or it will taste awful and you will have to put the whole lot in the bin!
6. Bottle hot and seal.

I doubled the recipe and it gave me about 20 jars (a range of different sizes)

Bottling

I re use old jars and sometimes buy new ones if I am giving away the chutney as a gift.  I wash all the jars in the dishwasher and then heat up the oven and place them in there for about 10-15 min.  These are then sterile and ready to use.

Well I hope you give it a go, it's actually quite satisfying bottling up your own chutney, and giving it to friends and family as gifts.

Enjoy!

Till next time

Ashia

Date Scones with Cinnamon sugar

Nothing like a little baking to while away a depressing, wet Auckland day! The rain hasnt stopped all night and all day today. And its school holidays, typical.  The children are having a pyjama day today, with lots of DVD's and games.  They need feeding too, so thats where mum comes in (a role that I take very seriously indeed!).
So hot buttered scones are the order of the day

Date Scones with Cinnamon Sugar
3 cups Plain flour                                  
6 Tsp Baking powder
1/4 Tsp salt
75g butter
1 -11/2 Cups milk
3/4 Cup chopped dates
1-2 tsp sugar
1/4 tsp Cinnamon

1. Sift flour baking powder and salt into a mixing bowl
2. Add butter into the mix and  cut in until it resembles fine breadcrumbs
3. Add the chopped dates to the dry mixture and then with add the milk and mix quickly into a soft dough. (it need to be  pliable and soft and not too sticky) so add the until you get the right consistancy. Knead a few times to get it soft and workable.
4.  Press the scone dough on to a floured surface and cut in to 12-14 even sized  pieces.
5.  Place on a lightly floured baking tray leaving a couple of cm space between each one
6. Mix the cinnamon and sugar and sprinkle on the top just before baking for a lovely sweet crunch.
7. Bake @  220 c for 10-12 min until golden
Serve hot with butter. You can make plain scones the same way (just omit the dates) and serve with jam and whipped cream (devonshire tea style).

Enjoy !  Till next time .  Ashia

Lime & Coconut Thai Curry & Coconut Bread

Coconuts remind me of my childhood in Malawi. I remember drinking coconut milk through a hole in the top of the large husk and then splitting it open, spooning out the white flesh!

I have some gorgeous recipes to delight you with, so I will start with a favourite of mine, quick and easy and perfect for impressing your guests at a dinner party!

Lime &  Coconut Thai Curry

This recipe serves 2, but you can double or triple the quantity as you please.

400g Chicken breasts (cut into bite size chunks)
Grated zest and juice of 2 limes
1 tin Coconut cream
4-5 Spring onions (cut into shreds)
20-30 g fresh coriander
1 green chilli (deseeded and chopped)
3/4 Tbls Nam Pla  fish sauce
1 dessert spoon groundnut oil

1. In a large bowl add the chicken peices and the zest and juice of the limes, stir well and leave to marinade for at least an hour.

2. Drain the chicken in a seive, and reserve the marinade. Heat the oil in a wok or frying pan, add the chicken and stir fry until golden.

3. Add the green chilli, stir fry for another minute and then add the lime marinade, fish sauce, coconut cream and half the coriander and and spring onions.

4. Cook for a further couple of minutes. Just before serving sprinkle with the remaining coriander and spring onions. Serve with Rice.


JB's  Coconut Bread

This is a gorgeous, easy bread that a friend makes. JB lives in Melborne and he was over last week, and came  for dinner and we talked recipes, and he gave me this. thanks JB!

                                               
1 Cup Shredded Coconut
1 Cup Self Raising Flour
3/4 Cup Sugar
3/4 Cup Milk
Smattering of Rock Salt

1. Mix all the dry ingredients in a large bowl
2. Add the milk and mix until it has all combined
3. Pour into a loaf tin ( I used a 24 cm- a smaller one would do just fine) sprinkle with rock salt
4. Into a pre heated oven at 180 c for 45 min

Best eaten hot straight out of the oven,  with lashings of  butter,  for morning or afternoon tea.

Enjoy!

Till next time

Ashia

Spice up those dull winter evenings (In the Southern Hemisphere!)

Bhurtho (Aubergine Curry) and Roti

To me the cold, dark evenings in winter  mean comfort food. And I love pies and soups, but my comfort food is home cooked Indian food. It is my soul food, its what I was bought up with.  I have travelled all over the world, having lived in Africa and then England and travelling all over Europe and America and then settling here in beautiful New Zealand. I always find that when I am away from home,  I love experiencing all the exotic and different flavours, but really miss my home made curries and it is probably one of the first things I make when I get back from being away.

Bhurtho is one of those gorgeous dishes and is one of my favourites. Funnily enough I refused to eat this as a child, and I remember having countless arguments with my mum about why I wasn't going to eat my dinner when she served this up on my plate!

Bhurtho
1 large Aubergine                                                 
I onion (sliced
2-3 Tbl Oil                                                                       
1 Tsp Garlic
1/4 Tsp Turmeric
1/4 Tsp Cumin
1/4 Tsp Salt
1/4 tsp Paprika (optional)
1/4 Tsp Chilli powder
3/4 Tin of chopped tomatoes or Tomato Passatta (not Italian flavoured)

1. With a fork prick several holes all over the aubergine and place under a pre heated grill for 20-30 min, turning a couple of times. You will know it is cooked when it goes all soft and looses the firmness.  It needs to be "mushy" when you slit it open.

2. While the aubergine is cooking, in a medium saucepan heat the oil and add the sliced onions.  cook until pale and soft

3. Add the tinned tomato and all the spices and cook over a low heat for about 10-15 min.

4. Meanwhile when the aubergine is cooked, (it will be very soft - this is desirable) slit it open, hold on to it by its stalk and roughly mash it with a fork .  Remove the skin and stalk after mashing.

5. Add the mashed aubergine to the tomato mixture and cook on a low heat for a further 5-7 min.

Serve with hot Rotis.    (recipe for roti to follow - you can buy some pretty good roti/chappati from the supermarkets, although I love making my own, its an art that takes years of practise but I will put a step by step guide for any easy to follow recipe.

                                     
Enjoy!

Till next time

Ashia

Autumn Colours On Your Plate

Wow what a busy week, starting with a few days down in Wellington, going to The Food Show and then spending some time with my friend Jo.

 The Food Show was fabulous, there were amazing food and drink exhibitors, lots of free giveaways, and wonderful foods made by artisan producers.  A fantastic feast for the senses, and a great line up of free, live cooking shows.

We watched the highly entertaining Annabelle White and the fabulous Nadia Lim.  I loved Nadia's down to earth approach, she was really friendly, and being a Nutritionist, her knowledge of food combined with her cooking skills were great to see.

I then spent a couple of days at Jo's beach house, just chilling! Bliss!!  Came home rested and relaxed.  I had alot of time thinking about my next post. 

I love Autumn, I miss seeing the gorgeous colours of Autumn and the cold, crisp days in England.  I love nothing more than eating hot soups and comfort food.  I started thinking about the amazing vegetables that are in season in Autumn. Tamarillos, yams, aubergines, beetroot to name a few. Fabulous vibrant colours.  So I decided to create Autumn colours on your plate.

Roast Vegetable & Halloumi Salad with a  Coriander & Chilli Dressing
(serves 8-10)
Cooking Time - 1 hr
2 Parsnips
2 Beetroot
2 Kumaras (any colour, I used golden)
3 Carrots
1 Packet ready washed fancy lettuce
200g block Halloumi Cheese  ( You can also use Paneer Cheese)
1. Peel and chop all the vegetables into chunks (approx 1.5 - 2cm).  Place in a large oven tray/dish and drizzle with olive oil, coating the vegetables lightly.
2 . Roast in a pre heated oven at 180-200 c  for about 45 min, or until the vegetables are cooked and golden.
3. as the vegetables are cooking you can prepare the fried halloumi cheese and dressing.  for the Halloumi cheese, cut into small thin  chunks, , heat a non stick frying pan and on a medium heat, cook the halloumi until golden. Leave to cool.

Coriander and Chilli Dressing                         

4-5 Tbls of Olive Oil
1 Tsp Balsamic Vinegar
Juice of 1/2 lemon
3 Tbls of chopped Coriander
2 tsp runny honey
1-2 garlic cloves, crushed
1 tsp chilli flakes (more if you like a kick)
Salt and pepper to taste.

Blend all the ingredients with a blender ( I used  a hand held one) taste and season, you can add a dash more salt or lemon juice or chilli depending on your taste.

When the roast vegetables are cooked, cool to room temperature and then assemble.  In a large dish add 1/2 pkt of salad leaves, half the vegetables and then repeat the process. if you think you have too many vegetables you can put some in the fridge to use another day.  Scatter the halloumi cheese and then drizzle the dressing.  Vibrant autumn colours on your plate!

Enjoy.

Till next time.

Ashia

Mothers Day Cake

Mothers Day, is a day when all mothers around the world are honoured and celebrated.  To me it's extra special as I am mum to two beautiful kids.
Every family celebrates Mothers day in their own way, in our house I have usually had breakfast in bed, made by the children and then home made cards and a gift.

This year, however I will be at AKL airport at 6.30 am handing the children over to hubby (who will be flying in from Perth at 5.30) and catching a flight myself,  to Wellington, to have some "me" time! Starting off at the Food Show (more about that next week)  and then spending a couple of days with my best friend at her house on the beach

I think Mothers just want a "thank-you" to know that they are appreciated.  Take them out for a meal or bake some goodies for a special afternoon tea.  Chocolate is one of those all time favourites, so I decided to post my favourite chocolate cake recipe with a decadent chocolate ganache, topped with some fresh roses for decoration, I think it's a winner!

My mum is thousands of miles away in England and although Mothers Day has already been celebrated there, this one is for you mum.......

This is a beautiful moist cake, it keeps well and is very easy to bake.

Chocolate Cake

100g Melted Butter (cold)

1 Cup Castor Sugar

1 Egg

1/2 Cup Milk

1 Tsp Baking Powder

1 Tsp Baking Soda

2 Tbls Cocoa

pinch of salt

1 Tsp Vanilla Essence/Extract

1 1/2  Cups sifted Flour

1/3 Cup boiling water

1. Pre heat oven to 150 c

2. In a large bowl, add all the ingredients in the order listed, don't mix until the water is added.

3. Then beat until smooth and glossy (I usually use a hand blender for this) the mixture should be thick and runny.

4. Pour into a deep  greased 20cm tin and bake @ 150 c for 30 -35 min  or until a skewer comes out clean.

5. Turn out when cold and ice.

For the Chocolate Ganache

1 Cup Fresh Cream

400g Dark Chocolate

1. Chop the chocolate into fine pieces

2. Bring the cream to a boil in a medium saucepan, switch off the heat when the cream starts to bubble

3. Add the chopped chocolate to the cream and gently fold in until it has all combined into a thick, glossy mixture.  Put it in the fridge for 30-45 min to thicken so that it is spreadable, decorate your cake.... I can assure you there will not be a crumb left!!

Alternatively you can ice it using this simple chocolate icing

1 Tbls Melted Butter

1 Tbls Cocoa

1 Cup Icing Sugar

1 Tsp boiling Water

Mix it all together, adding a touch little more water if you want a runnier icing and more icing sugar if you want a thicker consistency. 

Tip - Ensure that you sift the icing sugar or you will end up with lumps in your icing.

Happy Mothers Day to Mums everywhere.......enjoy!

Till next time

Ashia

Home Baked Foccacia Bread

I love baking bread at home, and I use this recipe, time and time again, when I have family or friends over for dinner.  It never fails me and wows everyone!

I would usually serve it with a balsamic vinegar and olive oil mix and a middle eastern dukkah dip, as an appetiser when people arrive, as we are usually chatting over drinks and dinner would still be 30-45 min away.

For the dough -:

3 Cups Plain Flour
2 Tbls Olive Oil
1 Tbls  Dried Yeast
1 Tsp salt
1 Cup Warm Water

1. Put the flour in a large bowl, (or you can use a mixer if you have one)   make a well
add the salt, yeast and olive oil, and the warm water. If you have a bread maker you can put all the ingredients in and put it on the dough cycle.

2. If you are not using a bread maker or mixer, knead it into a dough, I love this bit, you can push, fold and roll the dough over and over for about 5 min, this develops the structure and gluten.

3. With floured hands, make the dough into a roundish shape put it in a bowl, cover with cling film and leave in a warm place to prove, for about an hour. With 10-15 min to go you can preheat the oven to 225 c.

4. The dough will have doubled in size,  knead it again for a couple of minutes and then roll it into an oval shape, about 1.5-2 cm in depth, it does not have to be perfect, it's supposed to be rustic.

5. Push your fingers randomly through the dough
making large dents, drizzle liberally with olive oil, and sprinkle rock salt and fresh rosemary

6. Bake for 15-20 min and serve hot!

Suggestions for other toppings -:

I have used caramelised onions, cherry tomatoes and black olives or crushed garlic. Or you can serve it with a bowl of hot soup.

The day this picture was taken I served it simply with some lemon infused olive oil. Perfect!

Enjoy

Till next time

Ashia

Anzac Biscuits

Anzac Biscuits

I made a batch of Anzac biscuits a few days ago, the children had been off school and I was thinking of creative ways to keep them entertained, so we often bake together. These ones I made on my own as the children had friends round to "hang out" with (My 10 yr old son said to me categorically that friends at his age don't come to play!) So the boys "hung out"  while I made a batch of biscuits that very nearly didn't make the tin!

I love the sweet, crunchy, oaty texture of these biscuits, they date back to the first world war, when mothers made them for their sons heading off to the front line. They used to be called Soldiers Biscuits but after the Gallipoli Landings they called them Anzac Biscuits.

I have tried a few recipes but like this one the best.

100g Plain Flour
100g Soft Brown Sugar
100g Desiccated Coconut
150g Rolled Oats
100g Butter
2 Tablespoons Golden Syrup
1/2 Teaspoon Bicarbonate of Soda
2 Tablespoons Boiling Water

1. Preheat the oven to 180 c/ 350 F and grease a large baking tray.

2. Mix together the dry ingredients in a large bowl, sugar, flour, coconut and oats.

3. Melt together the butter and golden syrup in a small saucepan over a low heat.

4. Dissolve the bicarbonate of soda in the boiling water and add to the syrup mixture, taking it off the heat.

5. Stir the liquid into the flour mix, making sure that it combines well.

6. Place teaspoon sized mounds of the mixture onto the greased baking tray making sure they are well spaced, as they will expand.  I gently roll them and flatten them to give a round finish, you can dollop them on if you like for a more rustic biscuit!

7. Bake to 12-15 min or until golden, transfer to a cooling rack as soon as they are cooked so as to prevent them overcooking.  Store in an airtight container (unless they get devoured before making the tin!).

Makes approx 20 (depending on the size)
Prep time 15 min
Cooking time 15-20 min.

"Lest We Forget"

Till next time

                            Ashia

The Perfect Rice

We had friends over for dinner tonight and we got around to talking about how to cook rice.  My friend Judy had heard that a rice cooker is a kitchen must-have, but I think the recipe below is an absolute winner, with no need for a rice cooker.  It's one that my dad has always used and makes ordinary boiled rice taste amazing.  Try it and see!

Dad's Basmati Rice (feeds 4-6)
1 onion finely sliced
1 tablespoon butter
1/2 tablespoon olive oil
2.5 cups Basmati rice
5 cups boiling water
2 tsp salt

1. Wash the rice in a bowl 2-3 times, draining all the water away.

2. Heat the oil and the butter in a heavy-based saucepan with a lid.

3. Add the onions and cook until pale golden in colour.

4. Add the (uncooked) rice to the onions, stirring with a wooden spoon until it starts to look translucent and sticks to the pan (3-4 minutes).

5. Add boiling water, and then the salt.

6. Bring to the boil and then reduce heat completely to the lowest setting and cover.

7. Cook for approx 15-20 mins or until all the water has evaporated.  Make sure that the heat is really low or it will stick to the bottom of the pan and burn.

8. The rice should be fluffy and grains should be separate, not sticking together.

Serve with  with any meat dish.

Enjoy

Till next Time

Ashia